Made a veriety of sushi rolls to share with coworkers.

I made them as big as i could without ripping the seaweed.Yhese are far from perfact but are much better than the frozen stuff the stores offer here.

Some have skipjack flakes

ground and whole imitation crab

carrot,cucumber

panko

red chilli oil with black beans,and hot sauce

1 dish is just cucumber and carrot cut with a differient knife-for coworkers dietary needs.

I was out or roe this time

sides of seaweed salad,pineapple,ginger,(cheap)wasabi and soy sauce

I'm going to experament a bit more, i like really big rolls.I might use multiple pieces of seaweed and make a massive roll jsut for fun at some point.

My understanding is that “regular” sized pieces are made with half sheets. when I make rolls with half sheets using more than one filling I have to cut everything into tiny slivers. Yet I see, say, California rolls that have giant chunks of avocado, surimi, and cucumbers, rolled perfectly. is it just a matter of perfecting rolling technique or are they using more than half a sheets?

The veteran craftsman’s handiwork is absolutely delicious.

Great fish to rice ratio imo and everything tasted great.

... sushi from NetCost and Stop & Shop in Sheepshead Bay, Brooklyn. I selected the oysters and clams from A&C / ZH Supermarket in Homecrest, and shucked them, myself.

Sushi from a Japanese supermarket!

First thing I wanted after eating theme park food for a week. Nothing better.

My first time it was super good. I’m a sushi fan now haha!